Free low calorie recipes!
Easter is just around the corner, so here’s a delicious chocolate treat that both kids and adults will love!
Easter Chocolate-Covered Peanut Butter Eggs recipe – 149 calories
Ingredients:
1/2 cup smooth peanut butter
3/4 cup powdered sugar
1/4 cup firmly packed brown sugar
1/4 cup butter
1 (12 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla extract
2 tablespoons shortening
Quick 5-Minute Fudge recipe – 147 calories
Ingredients:
1 (6 ounce) package milk chocolate chips
1 cup chopped nuts
16 large marshmallows
1 2/3 cups white sugar
1 tablespoon unsalted butter
2/3 cup evaporated milk
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Chocolate Rice Noodle Haystacks recipe – 149 calories
Ingredients:
3 ounces semi-sweet chocolate chips
3 ounces rice noodles
3 ounces butterscotch chips
1 cup mini marshmallows
1/2 cup creamy peanut butter
Eggs on the Grill Candy recipe – 130 calories
Ingredients:
30 yellow Smarties candies
200 g white chocolate
120 straight pretzel sticks
Preparation:
1. Spread wax paper on a cookie sheet.
2. Arrange the pretzel sticks, laying side by side, into groups of four.
3. Melt the white chocolate.
4. Drop a small amount of chocolate (approximately 1 teaspoon) onto the center each group of 4 pretzel sticks.
5. Top each “egg white” with one yellow Smartie.
6. Cool until set.
Chocolate-Peanut Butter Truffles recipe – 101 calories
Ingredients:
12 ounces best-quality semi-sweet chocolate chips
3/4 cup chunky peanut butter
1/2 cup finely chopped salted peanuts
2 tablespoons butter, cut into bits
1/2 cup heavy cream
2 teaspoons vanilla
Preparation:
1. In a large saucepan, combine the chocolate chips, peanut butter, cream and butter; heat over moderate heat, stirring, until the chocolate is completely melted.
2. Remove from the heat and stir in the vanilla and a pinch of salt.
3. Transfer to a bowl and chill for about 4 hours (or until firm).
4. Form mixture by heaping teaspoons into balls and roll lightly in the chopped peanuts.
5. Chill on a baking sheet lined with wax paper for about 1 hour (or until firm).
6. Store in an airtight container, chilled, for up to 2 weeks.
Recipe preparation instructions…
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